Optimizing the Fermentation Conditions of Cudrania tricuspidata Fruit Using Bacillus amyloliquefaciens for Anti-Inflammatory Activity and GC-MS-Based Volatile Component Characteristics
The aim of this study is to optimize the performance conditions used for maximum anti-inflammatory activity and to clarify in vitroanti-inflammatory properties of fermented C. tricuspidata fruit. Based on the single-factor experiment and Box–Behnken design, the optimized fermentation conditions of C...
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Veröffentlicht in: | Evidence-based complementary and alternative medicine 2023, Vol.2023 (1), p.5042416 |
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description | The aim of this study is to optimize the performance conditions used for maximum anti-inflammatory activity and to clarify in vitroanti-inflammatory properties of fermented C. tricuspidata fruit. Based on the single-factor experiment and Box–Behnken design, the optimized fermentation conditions of C. tricuspidata fruit for maximum anti-inflammatory activity were 3.8 d fermentation period, 8.4% (v/w) inoculation concentration, and 29.2°C fermentation temperature. Under optimal conditions, anti-inflammatory activity-based nitric oxide of fermented C. tricuspidata fruit reached 93.9%. Moreover, this study provides a theoretical basis and experimental data containing β-hexosaminidase and reactive oxygen species for the medical use and industrialization of C. tricuspidata fruit fermentation. Interestingly, the results of GC-MS analysis confirmed that fermented C. tricuspidata fruits detect volatile components different from unfermented C. tricuspidata fruits. We suggested that this volatile component may have been involved in the anti-inflammatory reaction, but scientific verification of this is needed later. Therefore, an in-depth study of volatile components detected from fermented C. tricuspidata fruits will need to be conducted later. |
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Based on the single-factor experiment and Box–Behnken design, the optimized fermentation conditions of C. tricuspidata fruit for maximum anti-inflammatory activity were 3.8 d fermentation period, 8.4% (v/w) inoculation concentration, and 29.2°C fermentation temperature. Under optimal conditions, anti-inflammatory activity-based nitric oxide of fermented C. tricuspidata fruit reached 93.9%. Moreover, this study provides a theoretical basis and experimental data containing β-hexosaminidase and reactive oxygen species for the medical use and industrialization of C. tricuspidata fruit fermentation. Interestingly, the results of GC-MS analysis confirmed that fermented C. tricuspidata fruits detect volatile components different from unfermented C. tricuspidata fruits. We suggested that this volatile component may have been involved in the anti-inflammatory reaction, but scientific verification of this is needed later. Therefore, an in-depth study of volatile components detected from fermented C. tricuspidata fruits will need to be conducted later.</description><identifier>ISSN: 1741-427X</identifier><identifier>EISSN: 1741-4288</identifier><identifier>DOI: 10.1155/2023/5042416</identifier><identifier>PMID: 37886428</identifier><language>eng</language><publisher>United States: Hindawi</publisher><subject>Anti-inflammatory agents ; Fermentation ; Flavonoids ; Fruits ; Inflammation ; Inflammatory diseases ; Inoculation ; Microorganisms ; Nitric oxide ; Polyphenols ; Reactive oxygen species ; Toxicity ; Variables</subject><ispartof>Evidence-based complementary and alternative medicine, 2023, Vol.2023 (1), p.5042416</ispartof><rights>Copyright © 2023 Si Young Ha et al.</rights><rights>Copyright © 2023 Si Young Ha et al. This is an open access article distributed under the Creative Commons Attribution License (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. https://creativecommons.org/licenses/by/4.0</rights><rights>Copyright © 2023 Si Young Ha et al. 2023</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2516-2f07c1a39124d2ed30d4ebf652321eae6f9315bea9c5a16a6ec2247a848976b63</cites><orcidid>0000-0002-2832-5830 ; 0000-0002-9482-1584 ; 0000-0002-6777-7143 ; 0000-0003-0997-6926</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10599871/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC10599871/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,723,776,780,881,4009,27902,27903,27904,53769,53771</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37886428$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><contributor>Khan, Washim</contributor><contributor>Washim Khan</contributor><creatorcontrib>Ha, Si Young</creatorcontrib><creatorcontrib>Jung, Ji Young</creatorcontrib><creatorcontrib>Kim, Hyeon Cheol</creatorcontrib><creatorcontrib>Yang, Jae-Kyung</creatorcontrib><title>Optimizing the Fermentation Conditions of Cudrania tricuspidata Fruit Using Bacillus amyloliquefaciens for Anti-Inflammatory Activity and GC-MS-Based Volatile Component Characteristics</title><title>Evidence-based complementary and alternative medicine</title><addtitle>Evid Based Complement Alternat Med</addtitle><description>The aim of this study is to optimize the performance conditions used for maximum anti-inflammatory activity and to clarify in vitroanti-inflammatory properties of fermented C. tricuspidata fruit. Based on the single-factor experiment and Box–Behnken design, the optimized fermentation conditions of C. tricuspidata fruit for maximum anti-inflammatory activity were 3.8 d fermentation period, 8.4% (v/w) inoculation concentration, and 29.2°C fermentation temperature. Under optimal conditions, anti-inflammatory activity-based nitric oxide of fermented C. tricuspidata fruit reached 93.9%. Moreover, this study provides a theoretical basis and experimental data containing β-hexosaminidase and reactive oxygen species for the medical use and industrialization of C. tricuspidata fruit fermentation. Interestingly, the results of GC-MS analysis confirmed that fermented C. tricuspidata fruits detect volatile components different from unfermented C. tricuspidata fruits. We suggested that this volatile component may have been involved in the anti-inflammatory reaction, but scientific verification of this is needed later. Therefore, an in-depth study of volatile components detected from fermented C. tricuspidata fruits will need to be conducted later.</description><subject>Anti-inflammatory agents</subject><subject>Fermentation</subject><subject>Flavonoids</subject><subject>Fruits</subject><subject>Inflammation</subject><subject>Inflammatory diseases</subject><subject>Inoculation</subject><subject>Microorganisms</subject><subject>Nitric oxide</subject><subject>Polyphenols</subject><subject>Reactive oxygen species</subject><subject>Toxicity</subject><subject>Variables</subject><issn>1741-427X</issn><issn>1741-4288</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>RHX</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp9kkFv1DAQhSMEoqVw44wscUGC0NhO4uSEthFbKhX1AEXcrFnH6U7l2KntFC2_jJ-Hl11WwIGTR57PT288L8ue0-ItpVV1ygrGT6uiZCWtH2THVJQ0L1nTPDzU4utR9iSE26JgrRDicXbERdPUCTrOflxNEUf8jvaGxLUmS-1HbSNEdJZ0zva4rQJxA-nm3oNFINGjmsOEPUQgSz9jJNdhK3AGCo2ZA4FxY5zBu1kP6Uqn94PzZGEj5hd2MDCOEJ3fkIWKeI9xQ8D25LzLP37KzyDonnxxJlkwOlkYJ2eTI9KtwYOK2mOIqMLT7NEAJuhn-_Mku16-_9x9yC-vzi-6xWWuWEXrnA2FUBR4S1nZM93zoi_1aqgrxhnVoOuh5bRaaWhVBbSGWivGSgFN2bSiXtX8JHu3053m1ah7lax4MHLyOILfSAco_-5YXMsbdy9pUbVtI2hSeLVX8C79SIhyxKC0MWC1m4NMu-KVYC3jCX35D3rrZm_TfL8o3vC05US92VHKuxC8Hg5uaCG3mZDbTMh9JhL-4s8JDvDvECTg9Q5Yo-3hG_5f7icCg8Mc</recordid><startdate>2023</startdate><enddate>2023</enddate><creator>Ha, Si Young</creator><creator>Jung, Ji Young</creator><creator>Kim, Hyeon Cheol</creator><creator>Yang, Jae-Kyung</creator><general>Hindawi</general><general>Hindawi Limited</general><scope>RHU</scope><scope>RHW</scope><scope>RHX</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RV</scope><scope>7T5</scope><scope>7TO</scope><scope>7X7</scope><scope>7XB</scope><scope>88G</scope><scope>8AO</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>H94</scope><scope>K9.</scope><scope>KB0</scope><scope>M0S</scope><scope>M2M</scope><scope>M2O</scope><scope>MBDVC</scope><scope>NAPCQ</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PSYQQ</scope><scope>Q9U</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-2832-5830</orcidid><orcidid>https://orcid.org/0000-0002-9482-1584</orcidid><orcidid>https://orcid.org/0000-0002-6777-7143</orcidid><orcidid>https://orcid.org/0000-0003-0997-6926</orcidid></search><sort><creationdate>2023</creationdate><title>Optimizing the Fermentation Conditions of Cudrania tricuspidata Fruit Using Bacillus amyloliquefaciens for Anti-Inflammatory Activity and GC-MS-Based Volatile Component Characteristics</title><author>Ha, Si Young ; 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Based on the single-factor experiment and Box–Behnken design, the optimized fermentation conditions of C. tricuspidata fruit for maximum anti-inflammatory activity were 3.8 d fermentation period, 8.4% (v/w) inoculation concentration, and 29.2°C fermentation temperature. Under optimal conditions, anti-inflammatory activity-based nitric oxide of fermented C. tricuspidata fruit reached 93.9%. Moreover, this study provides a theoretical basis and experimental data containing β-hexosaminidase and reactive oxygen species for the medical use and industrialization of C. tricuspidata fruit fermentation. Interestingly, the results of GC-MS analysis confirmed that fermented C. tricuspidata fruits detect volatile components different from unfermented C. tricuspidata fruits. We suggested that this volatile component may have been involved in the anti-inflammatory reaction, but scientific verification of this is needed later. Therefore, an in-depth study of volatile components detected from fermented C. tricuspidata fruits will need to be conducted later.</abstract><cop>United States</cop><pub>Hindawi</pub><pmid>37886428</pmid><doi>10.1155/2023/5042416</doi><orcidid>https://orcid.org/0000-0002-2832-5830</orcidid><orcidid>https://orcid.org/0000-0002-9482-1584</orcidid><orcidid>https://orcid.org/0000-0002-6777-7143</orcidid><orcidid>https://orcid.org/0000-0003-0997-6926</orcidid><oa>free_for_read</oa></addata></record> |
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subjects | Anti-inflammatory agents Fermentation Flavonoids Fruits Inflammation Inflammatory diseases Inoculation Microorganisms Nitric oxide Polyphenols Reactive oxygen species Toxicity Variables |
title | Optimizing the Fermentation Conditions of Cudrania tricuspidata Fruit Using Bacillus amyloliquefaciens for Anti-Inflammatory Activity and GC-MS-Based Volatile Component Characteristics |
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